The majority of my spontaneous cooking happens on Sundays or late at night when my avoidance behaviors have taken over (miraculously, my homework always seems to get done). This Sunday was no different and began with Jiffy Mix Blueberry muffins, which was chosen more for nostalgia than convenience. Colby grew up one town away from Chelsea, MI which is where Jiffy Mix is located, so I think when we go home, we're going to stop at the factory. The second part of breakfast was my attempt to recreate Heidi Swanson's egg cups. My take was slightly different
For two egg cups
2 eggs
2 small (taco) tortillas
2 tbs black beans
1/2 tbs butter, divided into quarters
cheese
taco seasoning
s+p, red pepper flakes
Preheat oven to 350. Grease two cups of a muffin tin. Make an incision into each tortilla from the edge to the middle and fold it inwards to make a cone. Mix the beans with an appropriately small amount of taco seasoning and spoon in 1 tbs to each tortilla cone. Put one "quarter" of butter atop the beans and season with s+p (I used garlic salt). Carefully crack in one egg to each cup, so as to not break the yolk. Put another quarter of butter atop each and then season with s+p, red pepper flakes and put a small bit of cheese atop. Bake in an oven for 15-19 minutes, depending on your oven and what type of muffin tins you use.
The eggs were pretty good. The tops of the tortilla come out crispy and are wonderful for dipping into a slightly runny yolk.
No comments:
Post a Comment